Archive for the ‘Rhubarb’ Category

Nantucket Rhubarb Pie

Monday, June 26th, 2017

It took me a while to figure out whether to include this recipe in my forthcoming rhubarb cookbook. It’s based on a popular cranberry recipe that isn’t actually a pie, more a cross between a cookie and a cake. I think it’s called a pie because it’s baked in a pie pan—but I really have no idea. I just know that it tastes good and comes together in no time at all. I really don’t need more information than that!

When one makes the pie with cranberries, those little red gems rise toward the top of the pie and make pretty bumps on the surface. Rhubarb is wetter and therefore heavier than cranberries so it doesn’t actually rise; consequently, the rhubarb version of the pie is less attractive than its fall cousin.

Taste always trumps appearance for me, however, so I decided to give readers the opportunity to try this delectable combination of sweet and sour. And of course I prepared the recipe on TV!

The Pie

Ingredients:

2 cups relatively finely chopped rhubarb
1-1/2 cups sugar, divided
1/2 cup walnuts or pecans (optional)
3/4 cup (1-1/2 sticks) sweet butter, melted and then allowed to sit for a few minutes to cool
2 eggs, beaten
1 cup flour
1 teaspoon vanilla extract

Instructions:

Generously grease a 9-inch pie plate. Preheat the oven to 375 degrees. Place the pieces of rhubarb in the bottom of the pie plate. Sprinkle them with 1/2 cup of the sugar and the nuts. Make a batter of the remaining ingredients, first combining the butter and the remaining sugar and then adding the eggs, the flour, and the vanilla. Pour the batter over the rhubarb.

Bake for 35 to 40 minutes. Top with whipped cream. (Ice cream works well, too. Or just serve it alone.) Serves 8.

And now the video (in which I underestimate the pie’s baking time—ouch):

Tinky Makes Nantucket Rhubarb Pie

Rhubarb-Bacon Compost

Monday, June 19th, 2017

As many of you know, my next cookbook will involve RHUBARB. It’s a good thing I love rhubarb because I have been testing rhubarb recipes pretty much nonstop for the past month; I would tire of almost any other food if I had to cook with it that intensely. Fortunately, I’m still enjoying the rhubarb.

I decided to use a couple of my rhubarb recipes last week on Mass Appeal. The first one is what I call a compost. (It’s really a compote, but one of my dinner-party guests misheard me say that word, and I thought “compost” would be a fun name for this appetizer. It does generate a fair amount of compost!)

This recipe is adapted from one I found on the Wisconsin Cheese website, maintained by the Wisconsin Milk Marketing Board. I have fond memories of spending a couple of early summers in Wisconsin with my family when my father was working on his doctoral dissertation at the University of Wisconsin at Madison. In June we feasted on three of my favorite foods—rhubarb, asparagus, and cheese.

I loved visiting the university’s dairy bar and trying various flavors of ice cream. (I’m not sure whether this eatery still exists, but I hope so; all I could find online was the agriculture department’s store, which still looks pretty terrific.). I recall—whether this is an accurate recollection or not, I couldn’t say—that milk flowed from the water fountains there. Small-child heaven!

The original compote recipe included spices, but I prefer just a few fresh herbs to let the flavors of the bacon, rhubarb, and onion shine. This compote is best eaten after it has chilled completely. It makes a delightful sweet-and-savory accompaniment to cheddar or Swiss cheese on crackers or toast. When I made it, I used local bacon from a smokehouse near my home, Pekarski’s in South Deerfield, Massachusetts. The bacon flavor really dominates here so I urge you to use the best bacon you can find. You only need four slices so you won’t break the bank!

I thought a pink hat would accessorize rhubarb nicely.

The Compote

Ingredients:

4 slices bacon
2 cups sweet onion slices
2 cups finely chopped rhubarb
3 tablespoons cider vinegar
3 tablespoons maple syrup
1/2 teaspoon fresh thyme
1 teaspoon (maybe a little more!) fresh chives

Instructions:

Fry the bacon in small pieces. Add the onion, and cook over low heat, stirring occasionally, for about 15 minutes, until the onion starts to caramelize, stirring frequently. Add the rhubarb, the vinegar, and the maple syrup. Continue to cook, stirring occasionally, until the rhubarb softens and most of the liquid evaporates. The timing on this stage will vary depending on the toughness of your rhubarb. When I made the compote, breaking down the rhubarb took about 10 minutes.

Remove from heat and cool to room temperature. Stir in the herbs, and refrigerate until ready to use. Serve with cheese.

Makes about 1-1/2 cups.

And now the video:

Tinky Makes Rhubarb-Bacon Compost

Bee Mine

Wednesday, May 31st, 2017

Please forgive the shortness of this post. I’m having a delightful but crazy week: two TV appearances; a major fundraiser for Mohawk Trail Concerts; and the cooking class I mentioned in my last post on Friday at the Baker’s Pin in Northampton, Massachusetts.

(The class is on rhubarb—of course—and there are still slots open as of this writing. So please spread the word!)

On Tuesday I appeared briefly on Mass Appeal to help promote the upcoming Bee Fest here in Franklin County. The local beekeepers’ association organizes this annual event to celebrate bees and honey and their contributions to our lives. Organizers Sandy Thomas and Dan Conlon (the former an old family friend and the latter a bee keeper from Warm Colors Apiary) joined Seth Stutman and me on camera. They brought me a fabulous hat to wear–and some wonderful honey to take home!

Dan, Tinky. and Sandy

I often forget to cook with honey; I’m too focused on maple syrup! I had fun playing with it in preparation for this segment.

At first I planned to make a honey rhubarb crumble. I love rhubarb, and I love crumbles, so combining them with honey sounded natural. Unfortunately, the TV station informed at the last minute that someone else had recently made a crumble on the show.

So … I racked my brain for a quick honey idea. I vaguely remembered that my friend Leticia had once made a salad dressing with honey and soy sauce. Of course, I couldn’t find her recipe—I have a lot of trouble finding things sometimes—but I quickly concocted my own.

I’m sharing both recipes here. Obviously, I only make the salad dressing in the video below, however. Do watch it; you’ll not only see me in that fabulous bee headgear, but you’ll learn more about the Bee Fest. The video isn’t fabulous–something is going on with our internet in Hawley–but I wanted to post it before the fest just in case locals might want to visit.

Happy honey time!

Bee Mine Rhubarb Crumble

Ingredients:

5 to 6 cups rhubarb, cut into one-inch pieces (enough to fill your pan with some room at the top for the crumbly bits)
1/4 cup honey
1 teaspoon cinnamon
1/2 cup flour
1/4 cup oats
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar

Instructions:

Preheat the oven to 400 degrees. Place the rhubarb in a buttered Pyrex pie dish (a stainless or ceramic dish may be substituted, but don’t use aluminum as it will react with the rhubarb’s acidity). Drizzle the honey over the rhubarb.

Combine the cinnamon, flour, oats, and salt in a bowl. Add the butter and cut it in with knives or a pastry blender (your hands will do in a pinch). Add the brown sugar and mix again until crumbly.

Sprinkle this mixture evenly over the rhubarb, pressing down lightly. Bake for 30 minutes or until brown in most parts and bubbly. Serves 6 to 8.

Slightly Asian Honey Vinaigrette

Ingredients:

2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 splash water
4 tablespoons (1/4 cup) neutral oil such as canola
a few drops of sesame oil

Instructions:

In a mason jar combine the honey, vinegar, soy sauce, and water. (A little ginger and garlic wouldn’t hurt as additions!) Shake to combine. Add the oils and shake once more. Serve over lettuce or spinach with nuts and orange segments. For a more festive look, sprinkle a few sesame seeds on top of the salad.

Makes just under 1 cup of salad dressing.

And now the video:

Tinky Cooks with Honey on Mass Appeal

Come Cook with Me!

Tuesday, May 30th, 2017

Dear Readers:

I am scheduled to teach a rhubarb class this Friday at the Baker’s Pin in Northampton, Massachusetts–and the cooking school there is still looking for people to enroll.

If you’re in the area, please consider registering to join us. And if you can’t come, please spread the word. We’ll be making rhubarb favorites from my Pudding Hollow Cookbook, along with some recipes from my forthcoming (next spring, I hope!) book about rhubarb.

You can register for the class here:

https://thebakerspin.com/rhubarb-rhubarb-rhubarb.html

Happy rhubarb season!

Tinky

Biscuits and Rhubarb Salad!

Friday, May 12th, 2017

A Mother’s Day Hug

I write this on May 12, the birthday of Edward Lear. In addition to many other works, Lear wrote (and illustrated!) “The Owl and the Pussycat.” My late mother started reciting this poem early in life—and it was one of the last things she forgot as she succumbed to dementia.

(To hear me read it in her style, visit my YouTube channel.)

I thought about the owl, the pussycat, and my mother this morning as I drove to Chicopee, Massachusetts, to cook on Mass Appeal. Appropriately, today’s show was devoted to Mother’s Day.

It was one of the most delightful editions of Mass Appeal I can remember; the mothers of both of the hosts participated (and got makeovers!), and a happy spirit reigned.

I prepared two dishes that struck me as suitable for Mother’s Day. The first was a biscuit recipe from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. I discovered the book and the recipe while trying to satisfy my southern sister-in-law’s craving for biscuits earlier this year.

It’s a simple, satisfying formula that produces puffy, delectable biscuits. Thanks to Nathalie for giving me permission to reprint it here.

Since rhubarb is just starting to pop up in my area, I also made a recipe from my forthcoming rhubarb book. This salad combines sweet and tart flavors and provides the mouth with a lot of satisfying textures: crunchy nuts, soft rhubarb, creamy cheese.

Happy Mother’s Day to all my readers—those who are mothers, and those who have or had mothers. (That should take care of pretty much everybody!) Enjoy the day—and these recipes….

 

Nathalie Dupree’s Two-Ingredient Biscuits

Ingredients:

about 2-1/4 cups self-rising flour (I use White Lily)
about 1-1/4 cups heavy cream
melted butter for finishing

Instructions:

Preheat the oven to 450 degrees. Line a baking sheet with silicone, or brush the sheet with melted butter.

Whisk 2 cups of the flour in a wide, large bowl. Make a hollow in the middle of the flour with the back of your hand. Slowly stir in 1 cup of the cream with a rubber spatula. Use broad stokes to pull the flour into the cream. Mix the batter just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is remaining flour, add more cream.

Lightly sprinkle a board or silicone sheet with some of the leftover flour. Turn the dough out onto the board—it will be messy—and sprinkle the top with more flour. Using your floured hands, gently fold the dough in half and pat it into a 1/2-inch thick rectangle. Flour the dough again if you need to, and fold it in half again and pat it out again. If it’s still clumpy fold it for a third time—but don’t over work it.

Dip a biscuit cutter in flour and use it to cut out biscuits, starting from the outside edges. Transfer the biscuits to the prepared baking sheet.

Bake the biscuits on the top rack of the oven for 6 minutes; then rotate the pan in the oven and bake until the biscuits are light golden brown, another 4 to 8 minutes. Remove the biscuits from the oven, and brush them with melted butter. Serve warm.

Makes about 8 to 12 biscuits, depending on how big you cut them.

Strawberry-Rhubarb Spinach Salad

Ingredients:

for the strawberry vinegar:

strawberries (don’t use too many at a time or this will take forever)
enough distilled white vinegar to cover them
equal amounts of sugar and water

for the salad:

1 cup chopped rhubarb
1 tablespoon sugar
1 tablespoon strawberry vinegar
salt and pepper to taste
2 tablespoons extra-virgin olive oil
4 cups spinach
toasted pecans to taste
feta cheese to taste

Instructions:

The day before you want to eat your salad (or any time up to a year before!) start the vinegar.

Place the berries in a non-aluminum pan. (A porcelain dish is great.) Cover them with the vinegar, and leave them to soak, covered, overnight. If you forget them for a day and wait 2 nights, they will still be fine.

The next day (or the day after that), gently strain the juice through cheesecloth. You may squeeze the berries a little, but don’t overdo; letting the juice drip out on its own is best.

Measure the juice. Then measure a little under 1-1/2 times as much sugar and water as juice (i.e., if you have a cup of juice, use just under 1-1/2 cups of sugar and 1-1/2 cups of water) into a saucepan.

Cook the sugar/water mixture until it threads. Measure the resultant sugar syrup. Add an equal quantity of berry juice to it, and boil the mixture for 10 minutes. Strain this boiled vinegar through cheesecloth, and decant it into sterlized bottles. Cork or cover. Stored in the dark, strawberry vinegar should keep its color and flavor for up to a year.

When you are ready to start your salad, preheat the oven to 450 degrees. While the oven is preheating toss the rhubarb and sugar together in a bowl, and let them sit for at least 10 minutes.

Line a rimmed baking sheet with foil, and place the sugared rhubarb pieces on it. Bake until the rhubarb just begins to soften, about 5 minutes. Remove the rhubarb from the oven and set it aside.

In a small bowl or jar combine the vinegar, salt and pepper and oil.

Place the spinach in a salad bowl. Add the rhubarb, the pecans, and the feta; then remix the salad dressing and toss it over the salad. Serves 4 as a side salad.

And now the videos!

Two-Ingredient Biscuits

Strawberry-Rhubarb Spinach Salad